Kabocha Mochi Muffins
- Dry ingredients
- 225 gram (8 oz.) mochiko, or Thai sticky/glutinous rice flour
- 100 gram (1/2 cup) sugar
- 100 gram (1/2 cup) brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- 1/4 teaspoon grated nutmeg
- 1/8 teaspoon ginger powder
- 1/8 teaspoon cloves powder
- 1/8 teaspoon salt
- Wet ingredients
- 200 gram (1 cup) kabocha pumpkin, steamed and mashed/pureed
- 1 cup (250 ml) coconut milk
- 1/4 cup (4 tablespoon) unsalted butter, melted but not hot to touch
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoon black sesame seeds, toasted
- Preheat oven to 350 Fahrenheit (180 Celsius). Lightly grease a standard 12 cup muffin pan.
- In a mixing bowl, sieve together all the dry ingredients.
- In another mixing bowl, with an electric mixer, mix together mashed/pureed kabocha, coconut milk, unsalted butter, eggs, and vanilla extract.
- Slowly add dry ingredients to the kabocha mixture, and continue mixing until the batter is smooth.
- If using black sesame seeds, fold in the same seeds into the batter.
- Divide batter into the muffin pan, they should be close to level. Bake in the preheated oven for 25-30 minutes, or until golden brown.
- Remove the pan from oven, and place it on a wire rack. After 10 minutes, gently remove the muffin from pan. Serve immediately. Store any leftovers in an air-tight container for up to 3 days at room temperature.
- (*) You can use a square 8"x8" pan to bake this. It will take about 55 to 60 minutes to bake in the same temperature.
Another great recipe by https://vforveggy.com.